Legend has it that the name Long Jing Huang Pao (which literally translates to "Emperor's Robe Dragonwell") was given by Qian Long, the fifth emperor of the Qing Dynasty. On his 16th year of ruling, Emperor Qian Long visited the Hu Gong monastery where he was served with this special made Long Jing by the temple's grand monk. He was fascinated by this Long Jing tea, which uncharacteriscally had a golden yellow infusion, a stronger fragrance and a thicker taste. It had been a tribute tea from that day since.

The processing method in making true Long Jing Huang Pao has been lost for nearly 300 years now. It was only recently "re-invented" and the fundamental processing method is said to follow the lost art. The details remain a secret with the company who produces this tea. What we know is that the processing method is similar to making cooked Pu-erh. It goes through 100 days of post fermentation, but unlike Pu-erh, it is not done under a high humidity environment. Long Jing Huang Pao is probably China's first dried, post-fermentation tea. It can be stored for a lenghty period of time, and may even benefit with some aging.

Other names:Emperor's Robe Dragonwell, Lung Ching Huang Pao

Taste:The taste is nothing like Long Jing (Green tea) at all. This tea carries the character of Black tea together with the smooth mouthfeel of a good Pu-erh tea. The taste is complex indeed and has a light hint of fruity-sour. Good for multiple infusions.